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Journal articles on the topic 'Fast food (ready meal)'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Langellier, Brent A., Ron Brookmeyer, May C. Wang, and Deborah Glik. "Language use affects food behaviours and food values among Mexican-origin adults in the USA." Public Health Nutrition 18, no. 2 (2014): 264–74. http://dx.doi.org/10.1017/s1368980014000287.

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AbstractObjectivePrevious studies have established that acculturation is associated with dietary intake among Mexican immigrants and their offspring, but few studies have investigated whether food purchasing, food preparation or food-related values act as mechanisms of dietary acculturation. We examine the relationship between language use and a wide range of food behaviours and food-related values among Mexican-American adults.DesignNationally representative probability sample of the US population.Setting2005–2010 National Health and Nutrition Examination Survey.SubjectsMexican-American adult

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Alkerwi, Ala'a, Georgina E. Crichton, and James R. Hébert. "Consumption of ready-made meals and increased risk of obesity: findings from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study." British Journal of Nutrition 113, no. 2 (2014): 270–77. http://dx.doi.org/10.1017/s0007114514003468.

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The consumption of ready-made meals, such as pre-packaged dishes, available at grocery stores and fast-food restaurants, is a habit related to our modern fast-paced lives. No study has examined the association of daily ready-made meal consumption with diet quality or health-related outcomes. The present study aimed to investigate the association between self-reported ready-made meal consumption and diet quality, as measured by compliance with dietary recommendations and with a set of adiposity measures, in a nationally representative sample of 1352 subjects, aged 18–69 years, participating in

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Sabuj, Abdullah Al Momen, Zobayda Farzana Haque, Md Iftekhar Younus, et al. "Microbial risk assessment of ready-to-eat fast foods from different street-vended restaurants." January-June 6, no. 1 (2020): 41–48. http://dx.doi.org/10.14202/ijoh.2020.41-48.

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Aim: Microbiological risk analysis of ready-to-eat fast foods for sale on the campus of Bangladesh Agricultural University was undertaken to understand the contribution of such foods to foodborne disease. Materials and Methods: From each of 10 randomly selected fast food outlets, a total of 120 samples of six food items were collected to assess common microbial load. In parallel, vendors were asked about their food production and selling practices, while consumers (n=200) were asked about their consumption of fast foods and whether they had experienced symptoms of foodborne disease. Results: A

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Nayak, Rakesh K. "Pattern of fast or junk food consumption among medical students of north Karnataka- a cross sectional study." International Journal Of Community Medicine And Public Health 7, no. 5 (2020): 1839. http://dx.doi.org/10.18203/2394-6040.ijcmph20201991.

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Background: The culture of fast food consumption is replacing the traditional meal. It is an emerging trend among the younger generation. Their ready availability, taste, low cost, marketing strategies and peer pressure make them popular. Stress in medical students’ life and study load would be factors that negatively influence their diet.Methods: A cross sectional study was carried out among undergraduate medical students of a medical college in north Karnataka from May to October 2018. 178 students consisting of both boys and girls participated in the study and were interviewed using a pre-t

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Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry." International Journal of Business, Management and Economics 2, no. 1 (2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.

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Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-cl

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Johnson, Joel, Dianne Atkin, Kyunghee Lee, Marie Sell, and Shaneel Chandra. "Determining meat freshness using electrochemistry: Are we ready for the fast and furious?" Meat Science 150 (April 2019): 40–46. http://dx.doi.org/10.1016/j.meatsci.2018.12.002.

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Gramont, Baptiste, Martin Killian, Elodie Bernard, et al. "Therapeutic Fasting: Are Patients Aged 65 and Over Ready?" Nutrients 14, no. 10 (2022): 2001. http://dx.doi.org/10.3390/nu14102001.

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While being the main potential beneficiaries of therapeutic fasting’s health benefits, the elderly are frequently thought of as being too fragile to fast. The main objective of our survey was to review the knowledge, practices, and acceptability of therapeutic fasting in subjects aged 65 years and over. From September 2020 to March 2021, an online questionnaire was sent to subjects aged 65 and over, using the mailing list of local organizations working in the field of aging. The mean age of the 290 respondents was 73.8 ± 6.5 years, 75.2% were women and 54.1% had higher education. Among the res

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Korotkikh, Alla. "Encouraging demand on healthy food in the United States and the diversification of the U.S. Food Market." Russia and America in the 21st Century, no. 5 (2023): 0. http://dx.doi.org/10.18254/s207054760028388-3.

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Fast food, convenience foods, and ready-to-eat foods are growing in popularity, and eating out has long overtaken the healthier home-based meals in terms of cost and popularity. The obesity epidemic, recognized at the official level, forced the government to take measures to form the right choice of food among the population, and especially children. Expensive government food programs implemented by the USDA, advertising, involvement of the media for explanatory work give their results, but, according to American scientists, they are not effective enough, as the level of obesity in the country

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Reza, Agung Pratama, and Fajarindra Belgiawan Prawira. "Proposed Marketing Strategy to Increase Sales of SAMI RAOS." International Journal of Current Science Research and Review 07, no. 01 (2024): 401–9. https://doi.org/10.5281/zenodo.10526475.

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Abstract : Ready-to-cook food has become more popular since post-pandemic.  Remote work and government regulations to avoid crowds have shaped mealtime routines, making convenience a priority. Ready-to-cook foods are in demand because people want quick, easy meals without disrupting their work schedules.  This shift in consumer behaviour favours the ready-to-cook food industry because consumers want fast, convenient meals. Given the ready-to-cook industry’s remarkable progress and resilience in difficult pandemic circumstances, MSMEs are competing to produce products with diver

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İçöz, Aysel, and Serap Kayişoğlu. "Effects of Gender Difference on Fast Food Consumption among Associate Degree Students." European Journal of Nutrition & Food Safety 17, no. 1 (2025): 21–32. https://doi.org/10.9734/ejnfs/2025/v17i11616.

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Aims: This study aims to evaluate the attitudes of associate degree students about fast food and to determine the effect of gender. Study Design: Students who voluntarily agreed to participate in the study were included. Within the scope of the research, the questionnaire was conducted using a simple random sampling method to determine the students' consumption of ready-to-eat food. Questionnaire questions were developed based on the studies in the literature and organised by the purpose of the research. Place and Duration of the Study: The survey was conducted face to face with 326 students (

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DAN Chépo Ghislaine, YAO Kouadio, NANGA Yessé Zinzendorf KOMADE Thierry, and LOUKOU Yao Guillaume KOUAME Lucien Patrice. "Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of NANGUI ABROGOUA University in Abidjan (Ivory coast)." International Journal of Current Microbiology and Applied Sciences 10, no. 11 (2021): 226–34. http://dx.doi.org/10.20546/ijcmas.2021.1011.026.

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The objective of this study was to analyze the microbilogical quality of foods sold in fast food restaurants on the campus of NAGUI ABROGOUA University (UNA). The detection and enumeration of total mesophilic aerobic bacteria, total and fecal coliforms, Salmonella, Staphylococcus aureus, sulfite-reducing anaerobes (ASR) and Clostridium perfringens were carried out according to the standard methods in force. In 3 months, 36 samples of ready meals from 7 sites were collected and analyzed. The results obtained revealed that the germ loads (colony forming unit : CFU) vary according to the nature o

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Sayed, K. M. Mahdiuzzaman, Farzana Akter, Md Ahmadul Islam, et al. "Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder." Journal of Food Processing and Preservation 2023 (September 9, 2023): 1–9. http://dx.doi.org/10.1155/2023/2228745.

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The pace of modern life of dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item in Bangladesh, but its long cooking time needs to be reduced to satisfy consumer’s needs. So, this study is aimed at developing and analyzing ready-to-cook mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram with 75% lentil (S1), 25% black gram with 75% lentil (S2), and 50% of both dal in 1 : 1 ratio with 50% lentil (S3). Compared to mixed dal powder (8 minutes), the lentil dal powder took less cooking

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MA., Oyinloye, Ogunnusi TA., and Ejimofor G. "Occurrence and molecular characterization of salmonella in ready-to-eat salads sold in Ado-Ekiti, Nigeria." International journal of Microbiology and Mycology (IJMM) 11, no. 2 (2020): 7–18. https://doi.org/10.5281/zenodo.8429778.

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Vegetable salads are main dish of daily meals served in homes, schools and restaurants. However, it has been found to be associated with the outbreaks of foodborne diseases in many countries around the world. This study investigated the microbiological quality of vegetable salads sold in Ado-Ekiti, Nigeria, particularly the presence of <em>Salmonella</em> spp. Samples examined included different types of fresh ready-to-eat (RTE) vegetable salads. A total of 170 vegetable salad samples were collected from fast food outlets and street vendors. Microbiological examinations included tota

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Daft, James L., J. Kevin Cline, Rosetta E. Palmer, Ronald L. Sisk, and Kenneth R. Griffitt. "Estimated Content Percentages of Volatile Liquids and Fat Extractables in Ready-to-Eat Foods." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 175–86. http://dx.doi.org/10.1093/jaoac/79.1.175.

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Abstract Content percentages of volatile liquids and fat ex tractables in 340 samples of ready-to-eat foods were determined gravimetrically. Volatile liquids were determined by drying samples in a microwave oven with a self-contained balance; results were printed out automatically. Fat extractables were ex tracted from the samples with mixed ethers; ex tracts were dried and weighed manually. The sam ples, 191 nonfat and 149 fatty (containing ca 2% or more fat) foods, represent about 5000 different food items and include infant and toddler, ethnic, fast, and importeditems. Samples were initiall

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Maurya, Neelesh Kumar. "Decoding Consumer Dynamics: A Deep Dive into Food Industry Surveys and Trends." Nutrition and Food Processing 07, no. 14 (2024): 01–06. https://doi.org/10.31579/2637-8914/275.

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The food industry is a rapidly evolving sector, influenced by dynamic consumer demands, technological advancements, regulatory shifts, and environmental concerns. In recent years, significant changes have reshaped the industry, with market surveys and consumer behavior analysis becoming essential tools for understanding these trends. This review highlights the pivotal role of market surveys, consumer preferences, and product trials in shaping the future of food production and consumption. Market surveys, such as consumer satisfaction, product development, and competitor analysis surveys, provi

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Šabatková, Z., K. Demnerová, and J. Pázlarová. "Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals." Czech Journal of Food Sciences 26, No. 4 (2008): 291–97. http://dx.doi.org/10.17221/8/2008-cjfs.

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This work compared the use of polymerase chain reaction (PCR) and the conventional CSN/ISO/10272 culture-based methods in the detection of <I>Campylobacter</I> species in ready-to-eat meals made from chicken meat. PCR was carried out with the primers specific to <I>C. jejuni, C. coli, C. lari</I>, and was modified with an internal control. The detection of campylobacters by PCR was performed on both untreated and spiked samples of real food purchased in local stores. For PCR, the detection limit was 2 CFU/g after 48 h enrichment in Park and Sanders broth. Duplex PCR pro

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Sprake, Eleanor, Jacquie Lavin, Peter Grabowski, Jean Russell, Megan Featherstone, and Margo Barker. "Eating habits associated with body weight gain in female university students." British Food Journal 119, no. 12 (2017): 2571–82. http://dx.doi.org/10.1108/bfj-10-2016-0495.

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Purpose The purpose of this paper is to explore factors associated with body weight gain among British university students who were members of a slimming club. Design/methodology/approach Student members of a national commercial slimming programme completed an online survey about cooking ability, weight gain, eating habits and physical activity levels. Non-parametric statistical tests and regression analysis were employed to examine factors associated with weight gain. Findings The data set comprised 272 current students. The majority of students (67 per cent) reported weight gain between 3.2

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Al-Shibli, Mayada A., Rawdah M. Al-Ali, and Alia Z. Hashim. "Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products." IOP Conference Series: Earth and Environmental Science 1060, no. 1 (2022): 012063. http://dx.doi.org/10.1088/1755-1315/1060/1/012063.

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Abstract The exhaustion of ready-to-eat (RTE) products, have become growingly popular over recent years. In the United States, for example, 82.6% of consumers frequently eat fast food in restaurants at least once a week. Frozen storage is easiest way to preserve food from the negative impact of temperature, so It is included thorough evaluation of the quality parameters. In general, a reasonable temperature to store food is -18 °C for most frozen foods, and this will keep the quality in commercial storage meat products, in specially, the very popular meat products and widely consumed world wid

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Macovei, Lilia, and Ludek Zurek. "Influx of Enterococci and Associated Antibiotic Resistance and Virulence Genes from Ready-To-Eat Food to the Human Digestive Tract." Applied and Environmental Microbiology 73, no. 21 (2007): 6740–47. http://dx.doi.org/10.1128/aem.01444-07.

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ABSTRACT The influx of enterococcal antibiotic resistance (AR) and virulence genes from ready-to-eat food (RTEF) to the human digestive tract was assessed. Three RTEFs (chicken salad, chicken burger, and carrot cake) were sampled from five fast-food restaurants five times in summer (SU) and winter (WI). The prevalence of enterococci was significantly higher in SU (92.0% of salad samples and 64.0% of burger samples) than in WI (64.0% of salad samples and 24.0% of burger samples). The overall concentrations of enterococci during the two seasons were similar (∼103 CFU/g); the most prevalent were

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Hattersley, Libby, Melissa Irwin, Lesley King, and Margaret Allman-Farinelli. "Determinants and patterns of soft drink consumption in young adults: a qualitative analysis." Public Health Nutrition 12, no. 10 (2009): 1816–22. http://dx.doi.org/10.1017/s136898000800462x.

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AbstractObjectiveTo explore knowledge, attitudes and behaviours regarding caloric soft drinks in a group of young adults attending university and to identify opportunities for a health promotion intervention aimed at reducing consumption.DesignIn-depth, semi-structured focus groups segmented by gender.SettingSydney, Australia.SubjectsUndergraduate University of Sydney students aged 18–30 years (n 35).ResultsSocial and environmental cues, intrinsic qualities of beverages and personal health beliefs were identified as important influences on consumption. Social cues included settings in which al

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Soon, Jan Mei. "Finger licking good? An observational study of hand hygiene practices of fast food restaurant employees and consumers." British Food Journal 121, no. 3 (2019): 697–710. http://dx.doi.org/10.1108/bfj-07-2018-0420.

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Purpose Appropriate hand hygiene technique is a simple and effective method to reduce cross contamination and transmission of foodborne pathogens. The purpose of this paper is to investigate the frequency of hand hygiene activities among food handlers and consumers in fast food restaurants (FFRs). Design/methodology/approach A total of 25 FFRs and cafes were visited between May and August 2017 in North West England. A hand hygiene observational tool was adapted and modified from previous studies. The observational tool was designed to record 30 sequential hand activities of consumers and emplo

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Fapohunda, S.O., A.A. Akeredolu, F.A. Alatise, and F.C. Onyenweaku. "Microbial Profile in Fillings of Meat Pie in Two Remo Local Government Areas of Ogun State, Nigeria." Greener Journal of Microbiology and Antimicrobials 2, no. 3 (2014): 49–58. https://doi.org/10.15580/gjma.2014.3.010914026.

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A survey of microbial load of meat pie, a ready-to-eat (RTE) food, sold as street vended items as well as in fast food restaurants, was carried out. The focus was on the fillings and study areas were 2 local government areas of Ogun State., Nigeria. The mean microbial load on the fresh meat pie from all the locations ranged from7x103-3x106 cfu/g. Using standard Bergey’ s manual of Determinative Bacteriology,the bacteria isolated from the samples were Staphylococcus epidermidis, Murdochiella asaccharolytica, Peptococcus niger, Lautropia mirabilis, Pasteurella multocida, Streptococcus

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Khan, Muntaha. "Impact of Online Purchase of Food Items on Diet Pattern of Adults between 25-35 Years of Age in Central Mumbai." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 447–53. http://dx.doi.org/10.22214/ijraset.2021.36365.

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In the context of online purchasing of Grocery and other food items it was observed that the major advantage was the ability to purchase things from any location at any time with convenience and reduced use of time which made it more practical than visiting stores and very easy. Objectives:- To know the type and quantity of food purchased online and assess the effect of online food purchasing on body composition and Body Mass Index. Methodology:- The respondents being studied belonged to the age group of 25-35 years, the samples were selected by purposive random sampling. The number of partici

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Jasmine, Okponanabofa Tamunosiki-Amadi PhD, and Bunatari Ogoun PhD Hon. "Intellectual Capital and Organizational Resilience in Fast Food Firms in Yenagoa, Bayelsa State." INTERNATIONAL JOURNAL OF SOCIAL SCIENCE HUMANITY & MANAGEMENT RESEARCH 04, no. 02 (2025): 360–73. https://doi.org/10.5281/zenodo.14899061.

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The study investigated the relationship between intellectual capital and organizational resilience in fast food firms in Yenagoa, Bayelsa State of Nigeria. The inquiry was guided by cross-sectional with a population of 80 individuals spanning across 8 businesses and Taro Yamene was used to determine a sample size of 66. The sample was distributed via Bowley's 1964 formula to the companies. Data were gathered through structured questionnaire and were subjected to descriptive (mean and the standard deviation) and inferential (Spearman Rank Order Correlation Coefficient) analyses. The instrument

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Pothakos, Vasileios, Giuseppina Stellato, Danilo Ercolini, and Frank Devlieghere. "Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals." Applied and Environmental Microbiology 81, no. 10 (2015): 3529–41. http://dx.doi.org/10.1128/aem.03941-14.

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ABSTRACTMesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of psychrotrophic lactic acid bacteria (LAB) in a ready-to-eat (RTE) meal manufacturing plant. The microbial counts of the products at the end of the shelf life were greatly underestimated when mesophilic incubation was implemented due to overlooked, psychrotrophic members of the LAB.Pseudomonasspp.,Enterobacteriaceae,Streptococcaceae, andLactobacillusspp. constituted the most widespread operational taxonomic units (O

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Selviana, Selviana, and Nurni Nurmaliyati. "The Influence of Ready-To-Eat Food Consumption Behavior on the Risk of Hypertension Among Adolescents at SMK Perguruan Rakyat 2 Jakarta." MAHESA : Malahayati Health Student Journal 3, no. 8 (2023): 2212–25. http://dx.doi.org/10.33024/mahesa.v3i8.10725.

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ABSTRACT Ready meals are also known as types of food that are made in a practical and fast way that are not nutritious. Consuming junk food can also interfere and damage health as it can cause diabetes mellitus, hypertension, coronary heart disease, and cancer. The purpose of conducting this study was to determine the effect of consumption behavior of ready-to-eat foods on the risk of hypertension. Data collection by distributing questionnaire sheets, this research design is descriptive with a cross sectional approach. Based on bivariate tests regarding the relationship between hypertension an

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Bombarda, A., M. St-Onge, A. Seixas, et al. "0235 Sleep Duration and Timing Associated with Eating Behaviors: Data from NHANES 2015–2016." Sleep 43, Supplement_1 (2020): A90—A91. http://dx.doi.org/10.1093/sleep/zsaa056.233.

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Abstract Introduction Previous studies have shown that, in the laboratory, sleep deprivation leads to unhealthy eating patterns. In real-world samples, lack of sleep is associated with obesity. Few real-world studies of sleep and food intake patterns exist, especially from nationally-representative samples. Methods Data from the 2015–2016 National Health and Nutrition Examination Survey (NHANES) were used. NHANES is a national-representative survey collected by the CDC. N=6,291 participants provided data about dietary behaviors and sleep timing. Dietary behaviors included the number of meals n

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Krul, Halyna, and Oksana Zaiachuk. "MODERN TRENDS IN THE DEVELOPMENT OF THE RESTAURANT INDUSTRY (on the example of Chernivtsi)." SCIENTIFIC ISSUES OF TERNOPIL VOLODYMYR HNATIUK NATIONAL PEDAGOGICAL UNIVERSITY. SERIES: GEOGRAPHY 58, no. 1 (2025): 175–82. https://doi.org/10.25128/2519-4577.25.1.18.

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Restaurant business has always been an attractive sector for investment and quick payback, as it satisfies one of the basic needs of mankind – the need for food. Hence the wide range of services they provide – from fast food to high-quality full-service catering in luxury establishments, organizing and holding various events, catering, food delivery, excursions and master classes, etc. Moreover, the list of services is growing from year to year to cover the needs of modern society to the fullest extent possible. Today, the restaurant industry in Ukraine is being driven by not only the positive

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Rybachok, O. A. "World Obesity Day." Spravočnik vrača obŝej praktiki (Journal of Family Medicine), no. 10 (October 12, 2024): 58–63. http://dx.doi.org/10.33920/med-10-2410-08.

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Today's pace of life forces people to eat quickly and on the go, neglecting a full lunch with hot soup, and makes them buy ready-made meals due to their reluctance to cook on their own. Why waste time going to the store and standing at the stove when you can quickly have a snack in the nearest cafe or buy semi-finished products? We even bring children to fast food places, again due to lack of time, sometimes forgetting how much we harm the body with such food. In such conditions, no one counts calories or analyzes the balance of this diet. We don’t think about the fact that frequent consumptio

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Karakaya, Ahmet, Mehtap Dursun, and Nazli Goker. "Cost Minimization by Lineer Shipping Transport Integration into the Supply Chain and Supplier Selection in a New Production Facility." DESIGN, CONSTRUCTION, MAINTENANCE 2 (August 2, 2022): 226–30. http://dx.doi.org/10.37394/232022.2022.2.30.

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As a result of liberalization and the globalization of international trade, factors of production and consumer products come from destinations around the world, and therefore the interdependence of supply chains between suppliers and wholesalers is increasing day by day. In this research, an optimization is carried out for the transportation in the supply chain, which aims to change route because of Russia and Ukraine war. The method is applied to the supply chain of a company that sells ready meals. This study aims to increase the competitive structure in the new market by reducing the cost o

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De Nucci, Sara, Roberta Zupo, Fabio Castellana, et al. "Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption." Foods 11, no. 7 (2022): 950. http://dx.doi.org/10.3390/foods11070950.

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Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumpti

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Garcia, Ada Lizbeth, Nurie Athifa, Elizabeth Hammond, Alison Parrett, and Anne Gebbie-Diben. "Community-based cooking programme ‘Eat Better Feel Better’ can improve child and family eating behaviours in low socioeconomic groups." Journal of Epidemiology and Community Health 74, no. 2 (2019): 190–96. http://dx.doi.org/10.1136/jech-2018-211773.

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BackgroundThe immediate and sustained impacts of the Eat Better Feel Better cooking programme (EBFBCP) on food choices and eating behaviours in families and children were evaluated.MethodsThe EBFBCP (6 weeks, 2 hours/week) was delivered by community-based organisations in Greater Glasgow and Clyde, Scotland. Before, after and at follow-up, parents/caregivers completed short pictorial questionnaires to report family/child eating behaviours and food literacy.ResultsIn total, 83 EBFBCPs were delivered and 516 participants enrolled, of which 432 were parents and caregivers. Questionnaire completio

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Birch, Jack, Robert Petty, Lucie Hooper, Linda Bauld, Gillian Rosenberg, and Jyotsna Vohra. "Clustering of behavioural risk factors for health in UK adults in 2016: a cross-sectional survey." Journal of Public Health 41, no. 3 (2018): e226-e236. http://dx.doi.org/10.1093/pubmed/fdy144.

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Abstract Background Foods high in fat, sugar and salt (HFSS) are known to contribute to overweight and obesity. In addition to overweight and obesity, smoking, alcohol consumption and physical inactivity are known risk factors for non-communicable diseases, including several cancers and cardiovascular disease. Methods Secondary analysis of UK-representative cross-sectional survey data of 3293 adults aged 18+. Regression analyses were undertaken to understand the relationship between consumption of HFSS food and soft drinks, alcohol and tobacco and socio-demographics. Clustering analysis identi

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Lanfranchi, Maurizio, Grazia Calabrò, Angelina De Pascale, Alessandro Fazio, and Carlo Giannetto. "Household food waste and eating behavior: empirical survey." British Food Journal 118, no. 12 (2016): 3059–72. http://dx.doi.org/10.1108/bfj-01-2016-0001.

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Purpose In the food chain the identification of household food wastes represents the most problematic aspect to analyze: both as regards the assessment of its qualitative and quantitative aspects and for the detection of measures to reduce or control its generation. In 2012, in fact, the analyzed area showed an inequality index for disposable income of 6.3, and a relative poverty risk index of 42.3. The paper aims to discuss these issues. Design/methodology/approach In order to get deeper insights into consumers’ wasting behaviors, a survey on food waste generation in households was carried ou

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Prylepa, Nataliia. "RESTAURANT BUSINESS: INNOVATIVE CHANGES IN THE CONVERSION OF COVID-19." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (2021): 181–84. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-30.

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The article examines the innovative changes in the restaurant business in the context of the spread of the COVID 19 virus in Ukraine and abroad. It was the restaurant establishments in the conditions of COVID 19 that were forced to react quickly to the new conditions and needs of the quarantine services market. The advantages of applying innovative changes in the restaurant business are indicated. It is determined that the culture of food delivery and online ordering began to develop at an incredibly fast pace in Ukraine and abroad. Applications such as Delivery.com, Raketa, Glovo are becoming

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Bizinoto Silva, Ana Carolina, and Clara Rodrigues. "MUDANÇA DO PADRÃO E COMPORTAMENTO ALIMENTAR DE TRABALHADORES DA ÁREA DA SAÚDE EM UM HOSPITAL PÚBLICO FRENTE À PANDEMIA DE COVID-19." Brazilian Journal of Global Health 2, no. 6 (2022): 36–39. http://dx.doi.org/10.56242/globalhealth;2022;2;6;36-39.

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OBJECTIVE: Identify changes in the eating pattern and behavior of health professionals faced with the COVID-19 pandemic. METHODS: This is a field study, quantitative, descriptive, and exploratory, with a sample composed of 23 health professionals from different categories working in the Intensive Care and Emergency sector. The collection instrument consisted of an electronic questionnaire with objective questions, structured in four parts: Personal Information, Eating Habits and Food Frequency Questionnaire, Life Habits, Self-Assessment and Body Image. RESULTS: In total, 8.7% of the participan

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Hernández-López, Israel, Jordi Ortiz-Solà, Cristina Alamprese, et al. "Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet." Foods 11, no. 23 (2022): 3858. http://dx.doi.org/10.3390/foods11233858.

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-pro

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Rybachok, Oksana Aleksandrovna. "International Obesity Day." Spravočnik vrača obŝej praktiki (Journal of Family Medicine), no. 10 (August 12, 2021): 74–79. http://dx.doi.org/10.33920/med-10-2110-10.

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Today's pace of life forces people to eat quickly and on the go, neglecting a full dinner with hot soup, and makes them buy ready-made meals due to the unwillingness to cook on their own. Why waste time going to the store and standing by the stove, when you can have a quick bite at the nearest cafe or buy convenience foods? We even bring children to fast food places, again due to the lack of time, sometimes forgetting how much we harm the body with such products. In these conditions, no one counts calories or analyzes the nutritional balance of this diet. We do not think that the frequent cons

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Auti, Prathamesh, Mohit Bawankar, Pranav Bochare, Vaibhav Harane, and Nitisha K. Rajgure. "A Review on Smart Canteen Management System." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 1199–202. http://dx.doi.org/10.22214/ijraset.2023.56698.

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Abstract: The Smart Canteen App is a cutting-edge digital solution designed to revolutionize the traditional canteen experience in educational institutions, corporate offices, and other food service environments. This innovative mobile application leverages technology to streamline the entire process of ordering, payment, and food pickup, enhancing convenience and efficiency for both customers and canteen operators. By integrating modern technology, the Smart Canteen App offers an efficient, convenient, and user-centric dining experience, benefiting both customers and canteen operators. In tod

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Abd, Maha Sahib, and Fatima Faak Juma. "Nutritional culture and the level of health awareness among students of the College of Physical Education and Sports Sciences." Journal of Physical Education 33, no. 2 (2021): 39–52. http://dx.doi.org/10.37359/jope.v33(2)2021.1140.

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The study aimed to identify the level of health and nutritional awareness among students of the faculties of physical education (Faculty of Physical Education and Sports Sciences / Al-Jadiriyah Complex, College of Physical Education and Sports Sciences for Girls / Al-Waziriyah, College of Physical Education and Sports Sciences / Al-Farahidi National University), in addition to identifying the differences in the level of awareness To achieve this, the study was conducted on 150 male and female students, 50 male and female students from the College of Physical Education and Sports Sciences (Al-J

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Тишкова, Александра Ивановна, Вероника Владимировна Тарасова, and Юлия Владимировна Николаева. "Development of cryotechnology for the preparation of Italian sauces." Food processing industry, no. 7 (July 1, 2022): 79–84. http://dx.doi.org/10.52653/ppi.2022.7.7.014.

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Сегодня одними из ключевых особенностей продуктов быстрого питания является их безопасность, качество и доступность. Потребитель обращает особое внимание на ингредиентный состав пищевых продуктов промышленного производства. Актуальным направлением продления сроков хранения готового изделия является заморозка. Замороженные готовые блюда считаются более удобными для быстрого приема пищи, так как для приготовления ужина нужно лишь разогреть в удобном варианте замороженный продукт - и он уже готов к употреблению. Цель исследования заключается в разработке криотехнологии однократного приготовления

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OMOROTIONMWAN, B. B., M. O. AGHIMIEN, E. P. AISAGBONHI, and S. E. OMONIGHO. "BACTERIOLOGY OF READY-TO-EAT VEGETABLE SALADS SOLD IN FASTFOOD RESTUARANTS IN BENIN CITY AND THE EFFECT OF CHLORINE WASH ON THEIR SHELF LIFE." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 1, no. 2 (2011): 110–16. http://dx.doi.org/10.52417/njls.v1i2.48.

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Ready-to-eat vegetable salads purchased from three fast food restaurants; Mr Biggs, Chicken Republic and Kada Fried in Benin City, Edo State, Nigeria, were analyzed for their bacteriological quality over a period of ten days of storage at 4 0C. Pour plate technique was used, enumeration and identification were done using cultural, morphological and biochemical methods. Mean bacterial counts on nutrient agar ranged from 1.10 ± 3.12 x 103 – 10.40 ± 1.61 x 103 cfu/g for Mr Biggs, 1.60 ± 1.00 x 103 - 11.0 ± 2.36 x 103 cfu/g for Chicken Republic and 2.40 ± 2.50 x 103 – 12.00 ± 1.76 x 103 cfu/g for

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Kiebuła, Paulina, Katarzyna Tomczyk, Joanna Furman, and Beata Łabuz-Roszak. "ASSOCIATION BETWEEN EATING HABITS AND PHYSICAL ACTIVITY IN PRIMARY SCHOOL STUDENTS." Wiadomości Lekarskie 73, no. 10 (2020): 2120–26. http://dx.doi.org/10.36740/wlek202010103.

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The aim: The study aimed to assess the association between the physical activity level and eating habits of primary school students. Material and methods: 139 children attending one of the Polish primary school or football school were included. The research tool was author’s anonymous survey. Results: The high physical activity level was observed in 34.1% of boys and in 8.8% of girls. As the level of physical activity increased, the consumption of vegetables and fruits also increased. Whole grain bread, coarse-grained groats, whole grain pasta and brown rice were more popular among students wi

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Wolfson, Julia A., and Sara N. Bleich. "Is cooking at home associated with better diet quality or weight-loss intention?" Public Health Nutrition 18, no. 8 (2014): 1397–406. http://dx.doi.org/10.1017/s1368980014001943.

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AbstractObjectiveTo examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention.DesignAnalysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0–1), medium (2–5) and high (6–7)), dietary outcomes and weight-loss

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Andueza, Naroa, Nerea Martin-Calvo, Santiago Navas-Carretero, and Marta Cuervo. "The ALINFA Intervention Improves Diet Quality and Nutritional Status in Children 6 to 12 Years Old." Nutrients 15, no. 10 (2023): 2375. http://dx.doi.org/10.3390/nu15102375.

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The study aimed to evaluate the efficacy of a new nutritional intervention, focused on improving the quality of the diet in children aged 6 to 12 years. A 2-month parallel, controlled randomized trial was conducted in the Spanish child population. The children were randomized to ALINFA nutritional intervention, which consisted of a normocaloric diet that incorporates products, ready-to-eat meals and healthy recipes specifically designed for the study, or a control group, which received the usual advice on healthy eating. The change in diet quality was assessed through the Kidmed index. The sec

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Abdul hameed, Abshana, and Ghassan Salibi. "CHILDREN’S NUTRITION IMPACT ON COGNITIVE DEVELOPMENT." Special journal of the Medical Academy and other Life Sciences 1, no. 1 (2023): 37–50. http://dx.doi.org/10.58676/sjmas.v1i1.6.

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Babies’ brains are ready to absorb information when they are born. However, babies may comprehend some concepts about items and their connections to one another. They can touch, feel, watch, listen, and feels everything. This enables them to understand their older; they may discover that mixing yellow and blue paint produces green. Children learn through exploring and experimenting. This is the way they improve their cognitive abilities. Human brain development is extremely fast between the ages of 20 and 36 weeks and proceeds until 20 months. The brain includes all the neurons required for li

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Hasegawa, Tomoko, and Nobuyuki Sakai. "Comparing Meal Satisfaction Based on Different Types of Tableware: An Experimental Study of Japanese Cuisine Culture." Foods 10, no. 7 (2021): 1546. http://dx.doi.org/10.3390/foods10071546.

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In Japan, as in other countries, the externalization of food preparation is increasing. Japanese people are interested in the combination of food and tableware and they are concerned about transferring ready-made meals from plastic containers to natural tableware. This study aimed to examine the varying evaluations of meals due to differences in tableware. In this study, we investigated the effect of tableware on meal satisfaction, which is emphasized in Japanese culture. We studied the difference in the evaluation of ready-made meals (a rice ball, salad, croquette, and corn soup) before, duri

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Sakata, Takashi. "Current situation and perspectives of ready-to-eat food/meal suppliers." Nutrition Reviews 78, Supplement_3 (2020): 27–30. http://dx.doi.org/10.1093/nutrit/nuaa089.

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Abstract Working Group 2 of the Healthy Diet Research Committee of International Life Sciences Institute Japan (WG2) assessed the concept and practice of healthy eating in the ready-to-eat food/meal industry in Japan. WG2 interviewed 14 arbitrarily selected member companies that included “health” or “nutrition” in their management policy, and sent a questionnaire to 338 member companies of the Japan Ready-Made Meal Association. Ready-to-eat food/meal suppliers mainly referred to Dietary Reference Intakes for Japanese, the Japanese Food Guide, and/or Healthy Japan 21 for their menu construction

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Song, Poh Choo, and Huai Tein Lim. "APPLICATION OF BAYESIAN NETWORKS: WHY STUDENT PREFER FAST-FOOD, KAMPAR DISTRICT." International Journal of Applied Research in Social Sciences 4, no. 3 (2022): 63–74. http://dx.doi.org/10.51594/ijarss.v4i3.320.

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It is common in nowadays where people eat at restaurant rather than cook or prepare meal by themselves. Comparing to home cook meal, eating at restaurant may have been ignoring the hygiene and balance nutrition issue by human for the sake of convenient and time saving. Thus, fast-food has naturally become one of the choices of their preference. We used Bayesian network to identify the factors that influence UTAR Kampar students to have fast-food as their proper meal. Bayesian Networks is one of the probabilistic graphical models and the network must be a directed acyclic graph. The network str

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Hollis, James. "Food Purchases in an Online Virtual Restaurant." Current Developments in Nutrition 5, Supplement_2 (2021): 554. http://dx.doi.org/10.1093/cdn/nzab043_006.

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Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and a

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